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Written by Not only does Aubrey expertly guide you through his Spicy Butternut Soup recipe but he also puts on a singing display with the Zulu verse of the South African National Anthem.
Is there no end to this man’s talent?
This recipe is a pretty good one too with no shortage of herbs & spices to really set this soup apart from the rest.
More: Soup Recipes | Butternut Soup Recipes | Aubrey Ngcungama Recipes
Spicy Butternut Soup Recipe | Aubrey Ngcungama
Spicy Butternut Soup Recipe and a rendition of N'kosi Sikeleli | Aubrey Ngcungama,
Serving: 4 | Prep: 10 min | Cooking: 45 min
Ingredients:
| Butternut | 2 | ||
| Vegetable Stock | 1.5 | L | |
| Onions | 2 | ||
| Garlic Cloves | 2 | ||
| Red Onion | 1 | ||
| Coriander | 1 | teaspoon | |
| Chilli Flakes | |||
| Nutmeg | 1 | teaspoon | |
| Fresh Thyme | 3 | sprig | |
| Orange | 1 | ||
| Medium Dry Sherry | 1 | dash | |
| Cream | 250 | ml |
Method:
1 . Peel & Chop up the butternut
2 . Chop up the onions
3 . Chop up the garlic
4 . Chop up the red onion
Cooking:
1 . Bring enough stock to the boil to cover the butternut
2 . Simmer for 30 min
3 . When ready drain with a colander into a bowl, keep the stock
4 . Put the butternut aside and return the pot to the stove
5 . Add a little olive oil & butter
6 . Add the onions and saute until soft (not the red onions,caramlise them later)
7 . Add the garlic and cook for 1 minutes
8 . Add the coriander
9 . Add the chilli flakes
10 . Add the nutmeg
11 . Add the thyme
12 . Give it all a good stir
13 . Return the butternut to the pot
14 . Cook for a couple of minutes and mix it all together
15 . Heat up a frying pan with oil & butter and caramalise the red onions.
16 . Back to the butternut – Zest in the orange
17 . Add the Sherry
18 . Blend it all together
19 . Gradually ladle the stock back in while blending
20 . Pour in the cream and mix together
21 . Garnish with the red onions and a little cream
1 . Peel & Chop up the butternut
2 . Chop up the onions
3 . Chop up the garlic
4 . Chop up the red onion
Cooking:
1 . Bring enough stock to the boil to cover the butternut
2 . Simmer for 30 min
3 . When ready drain with a colander into a bowl, keep the stock
4 . Put the butternut aside and return the pot to the stove
5 . Add a little olive oil & butter
6 . Add the onions and saute until soft (not the red onions,caramlise them later)
7 . Add the garlic and cook for 1 minutes
8 . Add the coriander
9 . Add the chilli flakes
10 . Add the nutmeg
11 . Add the thyme
12 . Give it all a good stir
13 . Return the butternut to the pot
14 . Cook for a couple of minutes and mix it all together
15 . Heat up a frying pan with oil & butter and caramalise the red onions.
16 . Back to the butternut – Zest in the orange
17 . Add the Sherry
18 . Blend it all together
19 . Gradually ladle the stock back in while blending
20 . Pour in the cream and mix together
21 . Garnish with the red onions and a little cream
